Sharing the third floor with Daishō is Momofuku Toronto’s crown jewel: Shōtō, a 22-seat restaurant that mimics the concept of New York’s Ko in its10-plus-course tasting menus ($150) and notoriously egalitarian online-only reservation system (new reservations open daily at 10 a.m. for dinners hosted from Tuesday to Saturdays). The gleaming, high-gloss stainless steel kitchen is tucked just behind the central bar, encased by glass wine-cellar cabinets, and was designed by Mark Stech-Novak, who was also responsible for the kitchen at Seiobo’s, Momofuku’s Sydney branch.

The Shōtō dinner experience is private culinary theatre in all its glory: spotlights illuminate the central kitchen to keep the focus on the action at the stoves, while diners seated on low-backed dining stools (from Brooklyn-based Token) around the U-shaped black granite kitchen bar watch from the sidelines. Chef de cuisine Mitchell Bates (Momofuku Ko) and sous chef Peter Jensen (Paul in Copenhagen, Ko) head the open kitchen, and complete the interactive experience by personally serving their constantly evolving tasting menu, which is driven by the availability of various products. The whole thing takes about two hours, give or take, and for the full experience, drink pairings are an extra $80.